TEMPEH TERIYAKI (VEGAN)
Serving Size : 2
Categories : Digest Dec.
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
John “Wizard Baldour”
Troy
Vegetarian Times, 12/90
1/2 lb Snow peas
1 lg Onion
8 Shitake mushrooms
1 lg Garlic clove
3 tb Canola oil (divided)
1/2 c Homemade Teriyaki Sauce
— see recipe
1/2 lb Tempeh
Fresh ground pepper
1 tb Toasted sesame oil
3 c Cooked brown basmati rice
For garnish:
Green onions
Almond slices
Preparation: If using dried shitakes, soak in water to
refresh. Cut tempeh into thin slices. Cut onion in
thin slivers. Mince garlic. Remove strings from snow
peas, if necessary. Remove stems from shitkes, and
slice mushrooms thinly.
Heat 2 TB canola oil in saucepan or wok, gradually
raising heat to medium. Fry tempeh slices in batches,
until one side becomes golden; turn and fry other side
until golden. Remove and drain on paper towel.
Add 1 TB canola oil and sesame oil to pan; raise heat
to medium-hot. Add snow peas,mushrooms, onions, and
garlic; saute ONLY until onions are translucent, not
brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the
teriyaki sauce; be careful to turn the heat down, as
the sauce will sizzle ‘dramatically’ according to the
author. Season with pepper.
Serve over brown rice, garnishing with slivered green
onions and almonds if desired.
Serves 4.
Nutritional info per serving: 528 calories; 20 g
protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium,
0 cholesterol
Both recipes by John “Wizard Baldour” Troy, master
chef and menu planner at the Regulator Cafe in
Hillsborough, NC. Taken from the December 1990
“Vegetarian Times” article ‘Favorite Recipes of the
Top Chefs’
TEMPEH CHIPS WITH DIPPING SAUCE
Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Block (8 oz) tempeh — – (soy bean cake)*
1/2 cup Hot water
1/4 cup Tamari or soy sauce
2 tablespoons Lemon or lime juice
1/2 teaspoon Sea salt
1/2 teaspoon Finely chopped garlic
1/2 teaspoon Ground coriander
1 cup Canola oil
Ground red chili pepper — – (to taste)
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1
tablespoon each of the tamari and the lemon juice, the salt, garlic, and
coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes.
In a skillet, heat oil. Fry tempeh until crisp; drain. To make dipping sauce,
combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon
juice, and the chili pepper. Makes 4 servings.
Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings
1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped
Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.
Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.
Slice the tempeh into thin long strips and dust it in the flour.
Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.
Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.
Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.
Serves 2 to 4
Preparation Time: 1 hour Cooking Time: 2 hours
Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings
3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)
heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.
Serve hot with dal and rice.
From: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan)).
Tofu/Fruit Pudding
Categories: Veg-cook, Sept., Dessert
Yield: 1 servings
1 lb Soft tofu
2 3 cups fresh or frozen
Berries or peaches or….?
1 c Frozen, concentrated apple
Juice, do not dilute
put all in a blender or food processor.
Chill and serve
If you use bananas, serve immediately, bananas turn brown quickly
TOFU YOGURT
Serving Size : 1
Categories : Vegetarian Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu
1 Frozen banana, sliced
1 Ripe banana, sliced
Chopped fruit
2 tb Sugar
1/4 c Water
1 t Vanilla
1 t Raisins
Combine all ingredients, except chopped fruit and
raisins in blender;
blend at medium speed for 45 seconds. Add fruit and
rains. Chill in
freezer for 30 minutes.
TOFU SPINACH PIE
Serving Size : 1
Categories : Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Fresh Spinach
1 1/2 lb Tofu
1 1/2 c Onions
3 Garlic cloves, minced or
Pressed
2 T Lemon juice
1/2 t Salt
x Canola oil
1 9″ pie shell
1. Preheat oven to 400 degrees.
2. In large pan over medium flame, cook spinach in canola oil, until
spinach completely wilts (ie. it will shrink and turn a darker green).
3. In another pan, saute onions and garlic until onion softens.
4. Mix in the cooked spinach, saute for a minute or two more.
5. Crumble in the tofu.
6. Add lemon juice and salt.
7. Pour mixture into pie shell.
8. Bake at 400 degrees about 30 minutes, until pie shell is golden.
Start off with a salad, then serve the spinach tofu pie with wild rice and
you’ve got a great veggie meal.
This recipe is adapted from TOFU COOKERY by Louise Hagler
TOFU MEATLOAF
Recipe By :
Serving Size : 6
Categories : Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, sliced or chopped
1 Half Green Pepper, sliced
2 c Chopped mushrooms [or less
-to taste]
1 Clove Garlic, minced
1/2 c Olive Oil [for sautee-ing
-the above]
2 c Newman’s Own Italian
-Dressing
1 pk Vegetarian Hamburger, Tofu
-Crumbles
4 c Bread crumbs [I use whatever
-I have
Left -- wheat, Italian --
The more kinds, the
Better]
2 cn Italian Tomato Paste
2 c Mozzarella Cheese, shredded
1/2 c Parmesan cheese
1 Egg, room temperature
Pepper
Oregano
Salt
Saute the chopped onion, garlic and olive oil in a
saute skillet (at least 8″), until glassy. Add the
Green pepper, mushroom and HALF the Newman’s Dressing,
reduce heat and continue to saute until peppers are
cooked (no longer crunchy). Add seasoning to personal
preference. Preheat oven to 425*.
Meanwhile in a large bowl, combine the bread crumbs (I
usually just take stale bread and tear it up into
small pieces), one can of the tomato paste, cheeses
and Tofu. Beat the egg separately, and add to
Tofu-Bread mixture. Combine until bread is thoroughly
saturated. Add sauteed vegetables and remaining
Newman’s Dressing. The Meatloaf mixture should be
cohesive enough to form into a loaf, but not soggy.
If the mixture is too soggy, add more bread. If the
mixture is too crumbly, add more dressing, or tomato
paste. Tofu has a tendency to separate, so the more
bread and cheeses, the better. Spray a loaf pan with a
non-stick cooking spray, and spoon tofu mixture into
pan, spreading to an even level. Spoon remaining can
of Tomato paste over tofu mixture, and spread evenly
over the top. Bake in 425 * oven 15-25 minutes, or
until juices bubble up around the edges.
LASAGNA
3.5 to 4 cups spaghetti sauce
1.5 lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
1/2 lb lasagna noodles cooked to package directions
Preheat oven to 350 deg F
In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).
Start making layers in a 9″ x 13″ baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).
Bake for about 30 minutes. Serves 8 to 10.
TOFU KEBABS
Recipe By :
Serving Size : 2
Categories : Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Firm tofu
1 tb Garlic, minced
1 tb Onion, minced
1/4 ts Oregano
1 t Tamari sauce
1 tb Rice vinegar
1 c Cubed vegetables of choice
To drain tofu, line a plate with paper towels, placew
tofu on top of plate & cover with more towels. Press
with a good weight fpr 10 minutes. Then cut into 2″
cubes.
place cubes in a bowl with garlic, onion, oregano &
tamari sauce & vinegar. Let marinate, stirring
frequently for 30 minutes or more.
Pre-heat broiler or grill. Skewer vegetables, adding
tofu cubes alternately. Broil or grill till lightly
browned & heated through.
“Vegetarian Times” September, 1990
